A great cake recipe for any occasion:
Pour port or grape juice over raisins and let swell, covered. Lightly toast breadcrumbs in a frying pan without fat and cool. Clean and rinse chard, remove chard stems from wedges and cut diagonally into 2 cm thick strips. Cut chard leaves diagonally into three pieces. Sauté onion quarters in hot oil until soft. Add chard stems and steam covered for 2 min until soft. Now add the chard leaves and continue to steam briefly.
Take everything out and put it on a sieve. Cool slightly, then squeeze heartily with your hands and place in a large enough bowl.
Fold in freshly grated eggs, Parmesan cheese, flour, raisins and pine nuts. Season the mixture with pepper, salt and freshly grated nutmeg.
Grease a large round baking dish (38 cm diameter) with oil. Pour in two-thirds of the breadcrumbs and sprinkle the bottom and sides of the mold evenly with breadcrumbs. Pour the chard mixture into the mold and press down. Sprinkle remaining bread crumbs on top. Drizzle with remaining oil. Bake in a heated oven at 175 °C , convection oven 150 °C , gas mark 2 for 1 hour 20 min. Remove from the mold and serve hot or lukewarm (270 calories per piece, 15 g fat).
Also form on a baking tray. Or halve the mass, then it is enough for a cake springform pan (diam. 26 cm) and needs in about 40 min baking time (put aluminum foil under it, so that no liquid enters into the
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